Pecan Pie

Pecan Pie

Submitted by: John Tucker Traditional Pecan Pie- Youth



3 cups flour

½ tsp salt

1 ¼ cup vegetable shortening, cubed

1 large egg

5-6 Tbsp. cold water

1 tsp distilled white vinegar

Combine flour and salt in a large mixing bowl. Add in shortening. Using a pastry blender, gradually cut the shortening into the flour until the texture is the size of small peas. In a small bowl, beat the egg with a fork, then add water and vinegar. Stir until combined. Form dough into two balls, then slightly flatten with hands. Wrap in plastic wrap and place in a large sealable plastic bag to chill 20 to 30 minutes. Remove the dough from the bag and place on a lightly floured surface. With a lightly floured rolling pin, begin rolling the dough from the center, outward to achieve the desired thickness and size to fit the chosen pie plate. Add flour to the rolling pin and surface as needed to prevent the dough from sticking. Loosen the edge of the pastry and fold in fourths to transfer to the pie plate or loosely drape over the rolling pin to transfer the pastry. Using your hand, lightly press the pastry so that it fits inside the pie plate and overlaps the edge or rim. Evenly trim pastry leaving a 1” overhang. Fold under at rim of pie plate and crimp for a single crust pastry. For a double crust pie, add filling, roll out another round of pastry to the desired size. Cut vents in the pastry before placing evenly over the filling. Fold under top and bottom pastry together and crimp as desired before baking. Bake at 400 to 425 degrees F as directed in pie recipe. Makes enough pastry for one double crust pie or two single crust pies.



2 eggs

1/2 c. sugar

1/4 t. salt

1 1/2 T. flour

3/4 c. dark corn syrup

2 T. melted margarine

3/4 t. vanilla

1 c. pecan halves


Prepare unbaked pastry shell. Beat the eggs, sugar, salt, flour, melted butter and syrup together with rotary beater or whisk. Mix in pecans and pour into pastry lined pan. Bake until set (40–50 minutes) in a 375 degrees F. oven. Cool. Serve cold or slightly warm. Remember to refrigerate within 2 hours after baking or serving



Photography by: A Table Full of Joy


Chocolate Chip Cookie Waffles

Chocolate Chip Cookie Waffles

Submitted by: John Tucker Outstanding Youth

½ cup shortening

½ cup sugar

½ cup brown sugar

1 egg

1 tsp vanilla

1 ½ cup flour

½ tsp baking soda

½ tsp salt

½ cup chopped pecans

1 ounce package chocolate chips

Preheat waffle iron. Spray with non-stick spray. Scoop dough by 2 Tablespoon balls into waffle iron. Close the lid and cook for 1 ½ minutes. Carefully remove from waffle iron when set and golden brown. Place on a wire cooling rack.



Photography by: A Table Full of Joy

Traditional Pecan Pie- Adult

Traditional Pecan Pie- Adult

Submitted by: Abby Eden 1st Place Traditional Pecan Pie- Adult



1 1/4 cup flour

1 tsp salt

4Tbsp shortening

4 Tbsp butter

1/4 cup ice water


Pecan Filling

2 cups coarsely chopped pecans

3 eggs

1 cup dark corn syrup

1/2 cup light brown sugar

1 1/2 tsp pure vanilla extract

1/2 tsp salt

1/4 cup butter, melted




Stir together flour and salt. Using a pastry blender, cut butter and shortening into flour until pea sized. Using a fork, stir in ice water one tablespoon at a time until dough starts to come together forming a ball. Press into a disk and wrap in plastic wrap. Refrigerate for two hours. Roll into a 12 inch disk and place in 9 inch pie dish. Flute edges and refrigerate for 20-30 minutes.

Pecan Filling

Preheat oven to 350. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter and salt together until combined. Place pecans in cold pie crust. Pour custard mixture over pecans.

Bake 40-50 minutes or until lightly browned.



Photography by: A Table Full of Joy






Cinnamon Apple and Pecan Cheesecake

Cinnamon Apple and Pecan Cheesecake

Submitted by: Emily Willis Outstanding Adult & 1st Place



1 ½ c finely crushed shortbread cookies (about 5 ounces)


1/2 c finely crushed candied pecans (plus 1/2 c to decorate top)


2 tbsp butter, melted


3 Granny Smith apples, peeled and sliced thin


1 1/4 c sugar


1 1/2 tsp cinnamon


4 pkg cream cheese


1tsp vanilla


4 eggs


Mix cookies, pecans and butter together until blended. Press into a 9” springform pan and bake for 7 minutes at 350 degrees. Let cool.


In a saucepan, mix apples, cinnamon and 1/4 c sugar. Cook until apples are tender. Remove from heat. Arrange half of the apples over the baked crust. Set aside.


Mix cream cheese, remaining sugar and vanilla in a mixer. Add eggs one at a time, mixing until just combined. Pour cream cheese mixture over crust. Bake at 325 degrees for 70 minutes or until center is almost set. Refrigerate at least 4 hours.


Arrange remaining apples and candied pecans on top before serving.



Photography by: A Table Full of Joy




Pecan Delight Macarons

Pecan Delight Macarons

Submitted by: Debora Juarez Best of Show & 1st Place Other Cookie- Adult



Almond flour, room temperature 6 oz

Pecans, ground 3 oz

Corn starch 2 tsp

Cocoa powder 2 tsp

Powder sugar 11.5 oz

Egg whites, room temperature 7 whites

Granulated sugar 3

Cream of tartar 1/8 tsp

Dried egg whites 1 tsp

Pecan extract 1 tsp

Butter cream as needed

Cajeta, store bought as needed

Pecans, ground as needed

1. In a food processor fitted with the metal blade, mix the almond flour, ground pecan, powder sugar, corn starch, and cocoa powder until the almond flour and pecans are very fine. Shift mixture into a big bowl and set aside.

2. In a bowl of a mixer fitted with the whip attachment, whip the egg whites until foamy. Stir together the granulated sugar, cream of tartar and dried egg whites, then add the mixture to the foamed egg whites in a steady stream.

3. Whip the egg whites on medium speed until the mixture is very stiff. Add the pecan extract. Remove mixture from the machine.

4. Using a spatula fold in half of the almond and powder sugar mixture. Add the remaining dry ingredients and fold the batter until it becomes shiny and falls from the spatula in thick ribbons.

5. Using a pastry bag fitted with a medium plain tip, pipe the batter onto paper-lined sheet pans. Each macarons should measure 1 inch and 1/4 inch tall.

6. Let the piped batter rest for 15 minutes or until they form a skin on surface (gently run fingertip tip over macarons, it should be dry).

7. Bake at 325F until the macarons can almost be removed from the silicone or parchment paper, approximately 12-15 minutes.

8. Allow cookies to cool, then remove them from sheet pan.

9. Make a ring of butter cream on one side of cookie, then fill the center with cajeta. Roll side of macarons on grounded pecans.



Unsalted butter, room temperature 4 oz

Shortening 1 oz

Powder sugar 8 oz

Pecan extract 1/2 tsp

Water as needed

1.In a bowl of a mixer fitted with the paddle attachment, cream the butter and shortening until light and fluffy.

2. Gradually add the sugar, frequently scrapping down the sides.

3. Add the pecan extract and continue beating until the icing is smooth and light. You may add water a teaspoon at a time, if icing seems thick. It should be a creamy consistency.




Photography by: A Table Full of Joy

2020 Pecan Food Fantasy Winners

2020 Pecan Food Fantasy Winners

Best of Show- Other Cookies 240 Debora Juarez  Pecan Delight Macarons

Outstanding Adult- Cheesecake 299 Emily Willis Cinnamon Apple & Pecan Cheesecake

Outstanding Youth- Unusual Dessert 153 John Turner Chocolate Chip Cookie Waffles

1st Place Traditional Pecan Pie ADULT- 277 Abby Eden Traditional Pecan Pie

1st Place Traditional Pecan Pie YOUTH- 154 John Turner Pecan Pie

Quick Bread

1st Place Adult 233 Marianne Davis Pecan Banana Muffins

2nd Place Adult 236 Debora Juarez  Ricotta Rosemary Pecan Pound Cake

3rd Place Adult 80 Sara Pawley Pecan Wheat Bread

2nd Place Youth 292 Austin Roberson & Isabella Roberson Butter Pecan Recipe

3rd Place Youth 122  Yisel Amaya, Jeanette Barraza, Zacharie Banks, Isaiah Chavez & Dylan Hindman Pecan Pie Mini Muffins

Yeast Bread

1st Place Adult 271 Mystra Carlile Pecan Whole Wheat

2nd Place Adult 239 Debora Juarez Pecan Challah

2nd Place Youth 108 Angel Gutierrez & Angel Garcia Caramel Pecan Cinnamon Rolls
3rd Place Youth 213 Celina Baca, Jose Lopez, Ariana Sanchez & Alyssa Quinones Pecan Honey Buns
Iced Cakes
1st Place Adult 257 Judy Johnson Chocolate Pecan Zucchini Cake
2nd Place Adult 101 Lisa Killian German Chocolate Cake
3rd Place Adult 246 Karlene Hanf Chocolate Pecan Caramel Snickers Cake
1st Place Youth 170 Elizabeth Gravenstein Italian Cream Cake
2nd Place Youth 201 Wendy Griego The Best Carrot Cake
3rd Place Youth 127 Chantal Calderon & Janissa Tellez Butter Pecan Bundt Cake
Un-Iced Cakes
1st Place Adult 81 Sara Pawley Pecan Butter Coffeecake
2nd Place Adult 237 Angelica Wagner Pecan Pie Fantasy Cake
3rd Place Adult 258 Debora Juarez Pina Colada Chiffon Cake
1st Place Youth 293 Ella Gamache Upside Down Pecan Cake
2nd Place Youth 123 Adrianna Garcia, Michael Hunter, Caitlin Carr, Samuel Garcia & Victoria Meraz Caramel Pecan Ice Cream Dessert
3rd Place Youth 185 Jaylinn Moriel, Ernesto Balcazar, Herman Gallegos & Jolynn Martinez Pecan Sour Cream Coffee Cake
Decorated Cupcakes
2nd Place Adult 139 Shirley Gonzales Turtle Cupcakes
1st Place Adult 286 Sana Handley Carmelita Carmelas Chocolate Rojo
2nd Place Adult 140 Shirley Gonzales Pecan Billionaires
3rd Place Adult 254 Karlene Hanf Brown Sugar Pecans
1st Place Youth 283 Quinnlan Price Carmelita Carmelas Rojo
2nd Place Youth 285 Aneka Price Caliente Carmelitas Verde
3rd Place Youth 284 Zia Miller GG’s Fabulous Caramels
1st Place Adult 299 Emily Willis Cinnamon Apple and Pecan Cheesecake
2nd Place Adult 118 Damian Chavez, AJ Pardo Pecan Encrusted Cheesecake
3rd Place Adult 249 Bernadette Acosta Pecan Pie Cheesecake
1st Place Youth 265 Rachel Nahle, April Solis & James Marcum Pecan Cheesecake
2nd Place Youth 173 Daniel Gomez & Arli Favela Freezer Caramel Drizzle Pie
3rd Place Youth 184 Jayden Acosta, Shaina Cutting & Alyssa Diaz No- Bake Turtle Cheesecake
Bar Cookies
1st Place Adult 260 Abby Eden Chocolate Pecan Bars
2nd Place Adult 241 Jerome Grobe Southwest Toffee Bars
3rd Place Adult 138 Shirley Gonzales Fudgy Brownies
1st Place Youth 157 Gregorio Ortega & Destiny Corona Best Brownies
2nd Place Youth 250 Elizabeth Cervantes-Vanderlugt Chocolate Pecan Pie Bars with Bourbon and Sea Salt
Drop Cookies
1st Place Adult 238 Debora Juarez Caliente Snickerdoodles
2nd Place Adult 304 Shaun Duttle Chocolate pecan orange wafer cookies
1st Place Youth 163 Louis Teich Pecan Clouds
2nd Place Youth 159 Melanie Dominguez Soft and Chewy Butter Pecan Cookies
2nd Place Youth 224 Orlando Tarango Pecan Cookies with Maple Buttercream Frosting
3rd Place Youth 208 Erik Munoz Chocolate Cookies
Other Cookies
1st Place Adult 240 Debora Juarez Pecan Delight Macarons
1st Place Youth 150 michael bejarano & israel sandoval Toasted Pecan Snowballs
2nd Place Youth 294 Ella Gamache Brown Sugar Pecan Cookies
3rd Place Youth 110 Natalie Castrellon-ponce, Arly Guillen & Kevin Guevara Butter Pecan Cookies
Gluten Free
1st Place Adult 291 Marzee Grobe GF Pecan Pretzel Caramels
2nd Place Adult 296 Celeste Gamache Blueberry Pecan Oatmeal Cups

1st Place Adult 270 Izzy Alvarez Pecan Rosemary Tartlet

1st Place Youth 126 Pamela Mena & Lizzeth Rios Pecan Drizzle Cheesecake Tarts
Other Pies
1st Place Adult 296 Debora Juarez Green Chile Pecan Pie
2nd Place Adult 301 Abby Eden Chocolate Bourbon Pecan Pie
2nd Place Youth 130 Chocolate Caramel Pecan Pie Sergio Vasquez & Daniel Rhinehart

3rd Place Youth 248 Mario Navarrette & Angie Navarrette Pecan Cheesecake

Traditional Pecan Pie

2nd Place Adult 263 Erin Ward Deep Dish Pecan Pie

2nd Place Youth 95 Tamara Dattage Mom’s Pecan Pie

Unusual Desserts

1st Place Adult 182 Karen Gonzales Salted Caramel Pecan Torte

2nd Place Adult 308 Jon Davidson Bread Pudding

3rd Place Adult 242 Jerome Grobe Baklava

1st Place Youth 153 John Turner Chocolate Chip Cookie Waffles

2nd Place Youth 128 Valeria Hernandez & Cuauhtemoc Mejia Keto Strawberry Dessert

3rd Place Youth 204 samantha ronquillo, andew garcia & katherine smethers Caramel Pecan Sweet Rolls